Recheiado (pronounced Rey-shad), simply means ‘stuffed’ in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface.
The strong aromatic flavour of the fiery-red Judes Recheiado Masala comes from its spicy components – Kashmiri red chillies, garlic, cumin, peppercorns and tamarind which are ground into a smooth but thick paste using vinegar. It is ideal for marinating, stuffing and frying any kind of seafood.For Fish: Slit fish laterally; liberally stuff Judes Rechaido Masala inside the cavity and smear all over the outside as well. Marinate for some time. Fry on both sides with a little cooking oil until done.
For Prawns: Make cuts on the flesh of clean/deveined prawns. Liberally smear with Judes Rechaido Masala and allow to marinate for a while. Fry in hot oil after dusting with flour
(maida), turning over when required, until cooked.